Butternut Carbonara

Preheat the oven to 375°F.

Cover the squash with olive oil and place on a baking tray. Season with salt and pepper and bake until soft (10 - 15 minutes).

Whisk the egg yolks, half-and-half, cheese and salt in a bowl.

Boil salted water in a large pot. Cook pasta until al dente and drain keeping some of the starchy water for later.

Blend the soft cooked squash with a 1/4 cup of the starchy cooking water from the pasta until smooth.

Cook the bacon until crisp over a medium heat. Remove and drain on paper towel. Add chopped onion and garlic and cook until soft.

Add the hot pasta to the onion and garlic mixture, along with pureed squash, egg/parmesan mixture, and bacon and mix until thoroughly combined.

If the sauce is too thick then add a little starchy water to loosen it.

Add salt and pepper to taste.